Step 1

For the chili spice blend, in a small bowl, stir together all the spices

Step 2

For the chili, in a Dutch oven or chili pot, heat the oil over medium-high heat

Step 3

Add the meat or plant-based meat, season with salt and pepper, and cook until browned

Step 4

Add the onion, garlic, and chili spice blend and stir a few minutes to soften

Step 5

Add the chiles, chipotle paste, Worcestershire, soy sauce, fire-roasted tomatoes, tomato sauce, beans, and stock and cook to thicken a bit

Step 6

For the tortilla tops, preheat the oven to 350°F

Step 7

Line a baking sheet with parchment paper

Step 8

If using soft tortillas, scatter the tortilla wedges on it and mist with cooking spray

Step 9

If using taco shells, scatter the pieces on the baking sheet

Step 10

Bake until golden and crisp, 4 to 5 minutes for taco shells or 10 to 15 for soft corn or flour tortillas

Step 11

Remove from the oven (but leave the oven on)

Step 12

Top toasted tortilla wedges or taco shell pieces with cheese and bake until the cheese is melted

Step 13

Serve the chili with cheesy tortilla tops and toppings of choice